How to make Cinnamon Rolls Without Yeast From Scratch

For variety, toss 1 cup of chopped walnuts or raisins into the dough.

Baking cinnamon rolls without yeast cuts down on the preparation time for making the pastries since you don't have to wait for the dough to rise before baking. The recipe is also attractive to people who are allergic to yeast, since they can enjoy the rolls without any negative affects. For the best results, bake the rolls as soon as you mix the batter.

Things You'll Need

• 3 teaspoons cinnamon
• 7 tablespoons butter
• 1 cup brown sugar
• 3 small bowls
• 9-inch-by-9-inch baking pan
• 2 and 3/4 cups flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons sugar
• Large mixing bowl
• Wooden spoon
• 1 cup milk
• Warm water
• Soap
• Lint-free towel
• Rolling pin
• Sharp knife
• 1/2 cup powdered sugar

Instructions

Prepare Cinnamon Filling and Baking Pan

1. Preheat the oven to 400 degrees Fahrenheit.

2. Put 3 teaspoons of cinnamon, 4 tablespoons of butter and 1 cup of brown sugar in a small bowl.

3. Blend the ingredients together with the tablespoon to form a crumbly filling.

4. Drizzle half of the filling over a 9-inch-by-9-inch pan. Set the rest of the filling aside.

Prepare the Dough

1. Place 2 cups of flour, 1 teaspoon of salt, 4 teaspoons of baking powder and 2 tablespoons of sugar in a large mixing bowl.

2. Blend the ingredients together with a wooden spoon.

3. Put 3 tablespoons of butter in a small bowl.

4. Place the bowl with the butter in the microwave for 30 seconds to soften the butter.

5. Drop the softened butter into the mixing bowl and blend it with the other ingredients with the wooden spoon.

6. Pour 3/4 cup of milk into the bowl and blend it with the spoon.

7. Wash a large area of your counter top with warm water and soap. Dry it with a lint-free towel.

8. Lightly cover the area on the counter with 1/2 cup of flour.

9. Place the dough on the flour-covered space.

10. Lightly coat a rolling pin with 1/4 cup of flour.

11. Roll out the dough into an even rectangle that's about 1/4 inch thick.

12. Sprinkle the rest of the crumbled filling evenly across the dough.

13. Pick up one short side of the rectangle and roll the dough from one end to the other.

14. Slice the dough roll with a sharp knife into individual cinnamon rolls. You can either cut it into 12 large rolls or 18 small ones.

15. Sit the rolls snugly together on the baking pan. Gently press them into the crumbled topping coating the bottom of the pan.

Bake the Rolls and Prepare the Icing

1. Bake the rolls for 20 to 25 minutes. Sit them on top of the oven after they finish baking.

2. Place 1/4 cup of milk and 1/2 cup of powdered sugar in a small bowl.

3. Whip the ingredients together with a teaspoon until they form a glaze.

4. Drizzle the glaze across the tops of the cinnamon rolls while they are still warm.

5. Separate the rolls with a sharp knife and serve immediately.

Tips & Warnings

• Let glaze and filling cool in the refrigerator until ready to use.

• Set oven on 400 when making dough.

• Raisins are optional.

• Let cinnamon rolls cool for 15 minutes after put on glaze so can harden.

• Put glaze on large enough plate.

• Use oven mitts to open and take buns out

References

• Food.com; Quick Cinnamon Rolls --- No Yeast; March 2008